1 lg. can fruit cocktail
2 (20 oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple
1/2 c. coconut
3 tbsp. lemon juice
1 sm. pkg. instant lemon pudding

Use all juices except for juice of fruit cocktail. Put rest of ingredients in large bowl and put in refrigerator covered for 24 hours. Add some additional maraschino cherries to add color. The sauce will not be too thick.